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Submitted by: Mariann Raftery
from Scarsdale, NY
Originally shared on the web 11/12/2013
1-1/2 c. all-purpose flour 1-1/8 c. cornmeal 3/4 c. sugar 3/4 t. baking soda 1-1/2 c. sour cream 2 eggs, beaten 3/4 c. butter, melted and slightly cooled 1-1/2 c. shredded Cheddar cheese
In a large bowl, mix together flour, cornmeal, sugar and baking soda. Add sour cream, eggs and melted butter. Stir with a wooden spoon until mixed well. Add cheese; mix again. Spoon batter into paper-lined muffin cups, filling 2/3 full. Bake at 375 degrees for 20 to 25 minutes, until lightly golden. Serve warm or cooled. Muffins freeze well. Makes about 1-1/2 dozen.
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